Ragi And Sago Payasam

A simple and delicious Indian dessert made with ragi sago, milk, nuts and cardamom.  Ragi  and  Sago  Payasam is a yummy, simple and delicious Indian dessert made with ragi, sago, milk, nuts and flavored with cardamom. This dish is also commonly known as Sabudana Payasam or Sabudana Khee. It’s a traditional Indian sweet dessert prepared across most parts of India. Ragi and Sago Payasam is a wonderful creamy dish, rich in taste and engulfed with cardamom flavor refreshing dessert delight to the palate.

This dish is a mingle of sago (also known as sabudana, javarisi or tapioca pearl),  and ragi cooked in milk and sweetened with sugar;  flavoured with the freshness of cardamom powder and topped with nuts (almonds, cashew nuts and raisins). The dish is a sweet delicacy that is prepared usually on festive occasions; rich in carbohydrates and is very stomach filling. Ragi is known as the Finger millet or Ragulu in telugu. It is a type of millet grain cultivated in India from ancient times and is well known to be rich in protein, calcium, iron and it is a gluten free grain.  Payasam is a traditional dessert from south India that is generally prepared during festivals, celebrations and religious functions. It is also made as Prasad to offer god during religious festivals.

Recipe: Ragi and Sago Payasam

Ingredients:

1. Water           -        as required


2. Sago           -        ½ cup


3. Ghee           -        1 tsp


4. Cashew nuts -        8 nos


5. Raisins -        10 nos


6. Ragi flour           -        ½ cup


7. Milk           -        1 ½ cup


8. Sugar           -        1 cup


9. Cardamom powder -        ½ tsp


10. Slivered Almonds           -        1 tsp

Directions:

1. Boil water in a pan and add soaked sago. Cook until 75 percent done.


2. Heat ghee in another and add cashew nuts, raisins and sauté until golden in color.


3. Add ragi flour and sauté, later transfer into a bowl.


4. Add water in the pan. Add later add milk and mix.


5. Add ragi mixture to sago mixture and cook for 2 mins.


6. Add sugar, cardamom powder and switch off the flame.


7. Transfer into serving bowl, add little milk, sprinkle slivered almonds


8. The Ragi and sago payasam is ready to serve.

Sago or Sabudana is made from the starch extracted from the pith (center) of the sago palm stems. Sago pearls are tasteless but when cooked balances well with other ingredients in making a delicious dish. Sago can be cooked in various ways. Any dish made with Sago or sabudana is good for kids as it helps in boosting their energy. Sabudana  is mostly prepared by Hindus during fasting. It is soaked in water until it puffs up and becomes soft and then cooked with various spices and vegetables.

But one must keep in mind that the soaking process of the sabudana is the key to making a good Khichdi or else it will become gooey. In India, it is widely used in preparing the sabudana kheer (sago pudding or payasam), sago gruel or soups, sagu dosa, sabudana roti,sabudana vada and upma varieties. Sabudana soup or gruel is an excellent alternative to carbonate drinks as it gives instant energy without any chemicals or artificial sweeteners. Ragi and Sago Payasam is an exceptional dish that graces any formal or informal occasions. I am sure that after knowing so much of this dish, you would surely try preparing this recipe out or else you will be missing on the delectable and exotic taste of traditional desserts.

Do try preparing different types of fresh dishes.

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